Inside the latest issue of National Geographic Traveller Food

Inside the latest issue of National Geographic Traveller Food

National Geographic Traveller Food is packed with authentic travel and food experiences, vivid photography, plus insights and tips to inspire would-be explorers to travel widely, ethically and safely.

Food and travel

Five of the best breakfast ideas from around the world

When it comes to breakfast, many of us have our standard routine — yet there’s always room for a bit of fresh thinking. From Turkish menemen to Indian idli, here are five ways to add a little magic to your mornings, whether you’re at home or away.

Latest stories

Food writer Reem Kassis on the flavours of the Middle East and beyond

Palestinian food writer Reem Kassis’s latest book weaves together history, memoir and recipes to bring the diverse food cultures of the contemporary Arab world to life.

Three recipes from Reem Kassis's new book, The Arabesque Table

Palestinian food writer Reem Kassis’s latest book weaves together history, memoir and recipes to bring the diverse food cultures of the contemporary Arab world to life. Here, she shares three of her favourite recipes.

Meet the maker: the Lombardian rice farmer preserving Italian traditions

On the outskirts of Milan, organic rice farmer Francesco Bossi, 55, is championing one of Lombardy’s most revered products.

From Italy to Japan: our favourite cookbooks for spring 2021

The latest batch of cookbook releases takes us on a journey through Italian delis, the rich cuisine of the eastern Mediterranean and plant-based recipes inspired by Asia.

Editors' picks

Steak and kidney pie: the story behind a British classic

Popularised in the 19th century, this British classic has since become a pub staple. And while over the centuries the ingredients have been up for some debate, these days the kidneys are non-negotiable.

Cheese pilgrimages: the nine destinations that should be on every cheese-lover's bucket list

From the Dutch Cheese Valley to the lush pastures of Normandy and the wild Californian north west, here are the places we think should be on every cheese lover’s bucket list.

Photo story: the celebrated seafood of Stonehaven, Scotland

Stonehaven’s glory days as a thriving fishing village may be behind it, but the culinary legacy of its past remains. Grab yourself a table with a sea view and tuck in to smoked haddock, award-winning fish and chips or fresh lobster. 

Breaking bread: a Māori family feast in New Zealand

Hospitality and communal dining are central to Māori culture, and on New Zealand’s North Island, Nadine Toe Toe and her whānau (family) welcome guests with open arms.

Breaking bread

Breaking bread: an Alpine family feast in Courmayeur, Italy

In Courmayeur, in the shadow of Mont Blanc, family meals are hearty affairs, involving plenty of cheese and suitably mountainous portions of carbonara and focaccia. Pull up a chair — dinner is served.

Breaking bread: on the trail of tradition in Thessaloniki

Thessaloniki is Greece’s gastronomic heart, a melting pot city that’s constantly evolving. But when it comes to Greek cooking, some things aren’t to be messed with — no matter how modern life gets.

Breaking bread: the smoky taste of Nashville, Tennessee

Pitmaster Pat Martin spends his working day barbecuing and his free time grilling — two very different things if you’re in the American South, where cooking is as much about the journey as the destination.

Meet the maker: Côte d'Ivoire's trailblazing chocolatier

In Côte d’Ivoire, Rosine Bekoin and her fellow cacao farmers are shaking things up by making their own chocolate.

Meet the maker

Meet the maker: the Spanish family behind some of the world's best saffron

In central Spain, the Cabra have farmed some of the world's highest-quality saffron for four generations, using a meticulously hand-produced and largely unchanged approach.

Meet the maker: the woman behind the world's most sought-after pistachios

In Sicily, Laura Lupo makes products such as pesto and torrone from her own highly prized Bronte pistachios.

Meet the makers: the Greek co-op putting traditional spoon sweets on the map

In Vizitsa, one of the Greek villages that have dotted Mount Pelion’s slopes since antiquity, the women-run Esperides Co-operative uses the region's abundant orchards to create traditional Greek spoon sweets with a secret local ingredient. 

Photo story: celebrating the characters and creations of London's Chinatown

The food found in Chinatown was once largely Cantonese, but in recent years it’s diversified. Today its outlets specialise in cuisines from all across Asia; the longest queues, though, are outside the bubble tea cafes.

Photo stories

Photo story: dining with nomads in Kyrgyzstan

Once a nation of nomads, today’s Kyrgyzstan is dotted with yurts only in summer. For most of the year, Kyrgyz shepherds live settled lives in the valleys, but from June to September, when the lowlands are arid, they move to summer mountain pastures, known as jailoo. 

Photo story: the story behind the hazelnuts of Piedmont, Italy

The hills just outside Alba, in northwest Italy’s Piedmont region, are striped with neat green rows of trees and vines. The area is renowned for its wines and white truffles, but the jewel in its crown is the nocciola del Piemonte, a delicate variety of hazelnut with thin skin and crisp, dense flesh. The terroir here is ideal for these nuts: the slopes allow the soil to drain, while the altitude and climate provide the perfect temperature for the trees.

Photo story: the London tradition of pie 'n' mash

There can be few institutions more synonymous with the East End of London than pie ’n’ mash shops.

A beginner’s guide to foraging for wild ingredients in the UK

Foraging responsibly and discovering the world of wild food is one of the simplest and most effective ways to reconnect with nature. We speak to foraging experts for advice on starting out in the UK.

Three shellfish recipes to try, from scallops congee to seafood linguine

From seafood linguine to spicy mussels with feta, these refreshing shellfish dishes will help you welcome in the spring sunshine.

Eight delicious shellfish dishes from restaurants around the world

Whether it’s fresh oysters or spicy prawns, shellfish is a real traveller’s treat. Here’s our pick of the world’s best, from an iced lobster souffle to a Californian chowder.

Seven of England's best historic pubs

For thousands of years, pubs have provided food, drink and entertainment to locals and weary travellers alike. Here are seven English favourites that have stood the test of time.

The pioneer: chef Michael Elégbèdé's new Nigerian cuisine

At his Lagos restaurant, chef Michael Elégbèdé has taken inspiration from all over Nigeria. The result is a striking fine dining menu reflecting the diverse landscapes and communities of his home country.

Six new cookbook releases for summer 2021

Whether you’re after recipes for simple suppers or complex dishes infused with smoky flavours from the grill, these six soon-to-be-released cookbooks should be on your radar.

Where to find the best breakfasts in the UK

From desi dishes in Birmingham to a sticky plum duck benedict in Newcastle, here’s our pick of the UK’s 10 best bets for a brilliant breakfast.

A taste of Portugal's Alentejo region, from black pork to rich red wines

Among the cork trees and rolling hills of this vast rural region, you’ll find some of Portugal’s choicest produce, from rich reds and black pork to sumptuous olive oil. Here, we bring you five unique producers to visit when travelling in Alentejo — plus, a recipe for making authentic Gaspacho alentejano soup.

Meet the maker: the Bavarian baker who elevates the art of traditional Easter treats

Easter in Germany is a time of indulgence, when bakers such as Arnd Erbel are busy making everything from dark chocolate hares to plaited loaves.

Chef Analiese Gregory on Tasmania's eclectic produce and what to try

From abalone to wallaby, Analiese Gregory champions the eclectic produce of Australia’s island state.

Meet the maker: the keeper of Puerto Rico’s coffee-making traditions

For Roberto Atienza, the key to making the finest coffee is sticking to the methods — and even the equipment — that have served his family well for four generations and nearly a century.

Eggs benedict: six versions of a New York classic

From sardou in New Orleans to florentine in Paris, here’s our pick of the world’s best eggs benedict variations.

A culinary guide to Montreal

Canada’s second-largest city has a distinctly French flavour, but whether you’re ordering bagels, poutine or fine dining cuisine, expect a thoroughly Québecois twist.

Anthony Bourdain's final book offers a guide to the world through his eyes

A posthumous collection of Anthony Bourdain’s best travelogues offer up a guide to the world according to TV’s beloved bad-boy chef.

Travel Geeks online: cities, culture and cuisine of Italy — 27 April 2021

Join us for a virtual Travel Geeks on 27 April from 19.00 to 20.00, when our expert panel will help us discover a different side to Italy.

Beyond the full English: how fried breakfasts vary across the UK

Tattie scones, laverbread, soda farls, Bury black pudding: the classic fried breakfast of the British Isles comes in many different forms, and is so much more than just bacon, eggs and sausages.

How to explore the winelands of Naoussa, in northern Greece

In the hills of Central Macedonia, the vineyards of Naoussa are where the highly prized Xinomavro wine is produced. Here, we delve into the wine’s reputation and look at three estates that are well worth a visit. 

How to experience Athens' food scene in one day

Carolina Doriti, a chef, recipe developer and culinary tour guide from Athens, describes her perfect gastronomic day in the capital.

Travel Geeks online: exploring rural Japan — 23 March 2021

Beyond its cities, Japan is crammed with elemental drama: pristine forests and snowy peaks, crater lakes and remote hot springs. Join us for free from 19.00 to 20.00 on Tuesday 23 March.

A culinary guide to Alsace, France

Tucked up against the German border, France’s once-contested region has been shaped by centuries of upheaval. Today, chefs and winemakers alike are celebrating a legacy of culinary diversity.

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